1 teaspoonbottled ground fresh ginger (such as Spice World)
1/4 teaspooncrushed red pepper
1 1/2 poundsskinless, boneless chicken breast, cut into 1/2-inch pieces
3/4 cupchopped onion
1/2 cupchopped celery
1/2 cupchopped red bell pepper
1 (15 1/4-ounce) can pineapple chunks in juice, undrained
1/3 cupreduced-sodium soy sauce
2 tablespoonsdry sherry
1 1/2 tablespoonscornstarch
2 teaspoonsbrown sugar
1/4 cupdry-roasted chopped cashews
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.
Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.